{
  "url": "https://openlegislation.uk/eu-decision-2009-11/annex/part-9/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2009-11/annex/part-9/division-3.json",
  "legislation": "eudn/2009/11",
  "legislation_title": "Commission Decision of 19 December 2008 authorising methods for grading pig carcases in Spain (notified under document number C(2008) 8477) (Only the Spanish text is authentic) (2009/11/EC)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2009-11",
  "path": "annex/part/9/division/3",
  "kind": "division",
  "number": "3",
  "heading": "The lean meat content of a carcass shall be calculated according to the following formula:",
  "text": "Ŷ = 55,14067 + 1 598,66166 × (Q1/CW) – 579,58575 × (Q2/CW) + 970,83879 × (Q3/CW) – 0,18993 × CW\nwhere:\nŶ the estimated percentage of lean meat in a carcass;\nQ1, Q2 and Q3 Magnetic Induction response (Volts) from the ham, middle and shoulder area, respectively;\nCW warm carcass weight (in kilograms).\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Inserted by Commission Implementing Decision (EU) 2018/1521 of 10 October 2018 amending Decision 2009/11/EC authorising methods for grading pig carcasses in Spain (notified under document C(2018) 6507) (Only the Spanish text is authentic)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2009/11/annex/part/9/division/3",
    "retrieved_at": "2026-11-01T15:16:36.123725+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}